Deliciously zingy and packed with flavour, this is a very simple recipe that requires minimum effort and minimal cleaning up. I fried chicken thighs skin-side down to render and crisp the skin, then cooked them in a lemon, garlic and thyme chicken stock (skin-side up). I then took it one step further, and reduced the strained cooking stock and juices to a thick, full-flavoured glaze which I simply brushed over before serving. Be sure to serve it along some lovely high-fibre vegetables – see the SIDE DISHES on this site for some inspiration…
– – – – – – PER SERVING – – – – – –
Carbs 1.5g | Fat 18g | Protein 25g
– – – – – – – – – – – – – – – – – – – – –
Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. I also send a short e-blast at the end of every month, sign up here to ensure you never miss a recipe. If you loved the recipe and want to show your appreciation to me directly, you can do so by clicking here. Happy Cooking, everyone!” – Monya
Lemon & Thyme Chicken with Glaze (Keto)
- 2 tsp lard
- 4 large chicken thighs, skin on
- 1 lemon, sliced (pips removed)
- 2 cloves garlic, peeled and finely sliced
- fresh thyme, leaved picked
- 250 g (8.8 oz) warm chicken stock
- fresh thyme, to garnish
- Have all your ingredients prepped and ready.
- Heat the lard in a large, deep-sided non-stick pan. Season both sides of the chicken with salt.
- Fry the chicken skin-side down until they are golden and crispy.
- Flip each one over and cook the underside for only about 30 seconds, then remove and set the chicken aside skin-side up.
- At this point, your pan with all rendered fat will be very hot. Turn the heat off and add the garlic. (We do this because the garlic burns very quickly.) Fry the garlic in the pan until softened.
- Add the lemons and picked thyme leaves to the pan. Return the chicken to the pan nestling in among the lemon slices, then pour the warm chicken stock into the pan - being careful not to pour over the crispy skins.
- Turn the heat on again and gently simmer the dish over moderate heat for about 20-25 minutes to cook the chicken through sufficiently.
- A meat thermometer probe is useful here, the internal temperature should read 72°C / 163°F in the thickest part of the chicken. Once this temperature has been reached, remove the chicken and the lemon slices from the pan and set aside to keep warm.
- Strain the stock using a sieve/strainer. Pour the strained mixture into a clean pan, discarding the garlic and other bits.
- Reduce this liquid until it is thick and glossy, then use a silicon pastry brush to brush the crispy skin of the chicken pieces. Garnish the dish with more fresh thyme. (If you are using store-bought chicken stock, you may find that it reduces to a very salty glaze, so its unlikely you will need to season the dish further before serving. But, that is always a personal preference... ENJOY!)
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. I have disabled the print option for my recipes (doing my bit to save the trees), so be sure to bookmark this page in your browser for future reference.
UK READERS: Missing anything you might need? The green links on the recipe above are directed at the global Amazon market and will auto-direct to your country (if you are not in the USA) and possibly show up an incorrect product. However, the image ads below are especially targeted at UK readers, and will link to the products I use and recommend.
Calories 273Kcal / 1142kJ
See all the Poultry recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.
Disclosure: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.